Spaghetti With Vegetables Recipe
Summary
Preparation Time10 MinCooking Time3 Hr 0 Min
Ready In3 Hr 10 MinDifficulty LevelEasy
Health IndexAverageServings4
Interest GroupEveryday
Ingredients
| 1 pkge dry spaghetti mix | ||
| Water | 1 Cup (16 tbs) | |
| Tomato sauce | 1 8 Ounce | |
| 1 eggplant, peeled, halved, sliced thin | ||
| 4 zucchini, cut in 1/2-inch slices | ||
| Tomatoes | 3 , cubed | |
| 1 green pepper, seeded, cubed | ||
| Salt | 1/2 Teaspoon | |
| Cooked spaghetti | ||
Directions
MAKING
1. In a slow cooker or crock pot, combine all the vegetables.
2. In a bowl, dissolve the spaghetti mix in water and blend in the tomato sauce.
3. Pour the liquid the over the vegetables and stir to mix well.
4. Close the pot with its lid.
5. Cook the vegetables on HIGH for about 2 hours or if you have ample of time on hand, cook on low for about 4 hours.
SERVING
6. On serving plate, pile hot boiled spaghetti and spoon the vegetables and sauce over it.
7. Top with a little grated cheese if you like.
1. In a slow cooker or crock pot, combine all the vegetables.
2. In a bowl, dissolve the spaghetti mix in water and blend in the tomato sauce.
3. Pour the liquid the over the vegetables and stir to mix well.
4. Close the pot with its lid.
5. Cook the vegetables on HIGH for about 2 hours or if you have ample of time on hand, cook on low for about 4 hours.
SERVING
6. On serving plate, pile hot boiled spaghetti and spoon the vegetables and sauce over it.
7. Top with a little grated cheese if you like.
Chef
